Serves 4
11/2 cups finely shredded romaine lettuce
1 scallion, sliced
2 Tablespoons chopped cilantro
3 teaspoons canola or grapeseed oil, divided
2 teaspoons lime juice
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
One 15-ounce can pinto beans, rinsed
1/2 cup prepared green salsa (we love the 505 Southwestern brand)
Eight 6-inch corn tortillas
Canola oil cooking spray
3/4 cup shredded sharp Cheddar cheese
4 large eggs
Preheat oven to 400°F. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a medium bowl; set aside.
Combine beans and salsa in another medium bowl, and set this aside as well.
Coat both sides of each tortilla with cooking spray. Place the tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should overlap by about 3 inches.) Spread about 1/3 cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
Heat the remaining 2 teaspoons of oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the skillet, taking care not to break the yolks. Cook as desired, either over easy or sunny side up. Season the eggs with the remaining salt and pepper, or as desired. Reduce heat to medium low and cook undisturbed for 5 to 7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 minutes and continue cooking until the yolks are cooked through, 2 to 4 minutes more.)
To serve, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture.
Per Serving: 396 Calories; 18g Fat (6g Sat.); 20g Protein; 42g Carbohydrates; 8g Dietary Fiber; 234mg Cholesterol; 563mg Sodium.